Pilates, Nutritarian Recipes and Natural Living by Heidi Marten

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Tag Archives: Vegan

I love the richness, the creaminess, the texture, everything about this soup. It’s just beautiful in every way!

Serves 4 as a meal (about 2 large bowls each)

Ingredients:

2 onions, diced

2 celery stalks, chopped

5 oz carrots, chopped

1 parsnip, chopped

3 cloves garlic, minced

2 lbs broccoli florets

6 cups broth

6 cups water

1/2 tsp red pepper flakes

1/2 tsp each oregano and dill

black pepper, to taste

1 1/2 cups cashews blended with 1 cup water until smooth cream is formed

Method:

In a large soup pot over medium heat, water sautee the onion until translucent. Add celery, parsnip, carrots and garlic, sautee about 5 minutes. Add the broth and water, raise heat and bring to a boil. Add broccoli, red pepper, oregano and dill. Cover and simmer until broccoli is bright green and soft (just a few minutes!). Blend, in batches, until smooth. Stir in cashew cream and black pepper to taste.

This is my version of Ann Gentry’s most wonderful recipe, Spring Rolls with raw mango sauce. The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian is filled with lots of rich, satisfying, and flavorful vegan fare. This recipe, however, takes the cake as my favorite. The reason I turned the recipe into a salad (and a lot more salad, at that, as I believe in 1 dish meals as a busy mom!) is because, as I just said, I’m busy. I’m not going to julienne a bunch of carrots and radish, and immaculately wrap this stuff up, if I can present it, almost as prettily, and even more healthfully, on a plate.

I added more herbs, more vegetables, and used reduced sodium tamari instead of shoyu because I have not been able to find a reduced sodium shoyu. I doubled the dressing portion (because I more than doubled the salad portion, and it is DELISH) and instead of squeezing the oranges for juice, I just peeled and added the orange to my blender with a tad of water to make up for the extra pulp I was adding. Much healthier to eat the whole orange, right?

Makes 4 very large salad-meals

Ingredients:

Salad:

1 small head savoy cabbage (thinly sliced)

1/2 medium size head red cabbage (thinly sliced)

1 romaine heart, torn or chopped into salad-size pieces (I cut it like the cabbage)

1 english cucumber, sliced

1 bunch chopped green onions

1 bunch (about 6) carrots, shredded

1 daikon radish, shredded

2 red bell peppers, thinly sliced

1/4 bunch of cilantro, chopped

few sprigs mint, chopped

few sprigs basil, chopped

1 cup chopped peanuts for garnish

Mango Sauce:

12 pitted dates, optional: soaked 2 hours

2 chopped mangos

1/2 cup onion chopped

1/2 cup freshly squeezed lemon juice

1/2 cup freshly squeezed orange juice

1 1/2 Tbs reduced sodium tamari

2 cloves garlic

1 tsp minced fresh ginger

1/4 tsp minced jalapeno chile

If you have a high powered blender and fresh dates, you do not need to soak them. Otherwise, soak the dates to make blending easier. Add all ingredients to blender and blend until smooth. Strain through fine mesh strainer into serving bowl.